Hummus has always been a favourite of mine because it is so tasty and also so quick to make and I usually have the necessary ingredients at hand. Some time ago I was watching ‘Rick Stein’s Mediterranean Escapes’ on BBC1, an episode when he was visiting the city of Tarsus in Turkey, and I was surprised by how they were preparing hummus since it was a little different to how I usually prepared hummus. It looked fascinating and delicious so I quickly took some notes decided to replicate.
The sumac herb gives it a zesty flavour and can be found in most supermarkets now, it is a reddish purple colour and has a lemony aroma to it. This version of hummus is well worth trying although it is not the kind of dish you can make in advance, you have to serve it as it is made. Still, it makes for a wonderful starter, something to wow guests in a dinner party as it will be a little different to the norm.
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Pin recipe Ingredients
- 200 g cooked chick peas
- 5 tbsp hot water
- ½ lemon, juice
- 2 tbsp tahini
- 1½ tsp sumac
- ½ tsp ground cumin
- 1 tbsp chopped coriander leaves
- 1 tbsp smoked parpika
- 2 cloves of garlic
- 2 tbsp olive oil
- 7 oz cooked chick peas
- 5 tbsp hot water
- ½ lemon, juice
- 2 tbsp tahini
- 1½ tsp sumac
- ½ tsp ground cumin
- 1 tbsp chopped coriander leaves
- 1 tbsp smoked parpika
- 2 cloves of garlic
- 2 tbsp olive oil
Instructions
- Put the chick peas on a plate and crush with a fork, but do reserve some chick peas for the end to garnish. You really don’t need a blender or food processor for this; cooked chick peas are very easy to mash if you prefer a rougher texture.
- Add the hot water to the tahini and work into a thin paste. This should only take a minute, add a pinch of salt to season and the juice of half a lemon.
- Chop about 2 tsp of coriander leaves and sprinkle on top together with 1 tsp of sumac and ½ tsp of ground cumin
- In a small frying pan add the olive oil and put this on a high heat. In the meantime dice the cloves of garlic and when the oil is hot enough (you start to smell the olive oil) add the diced garlic and the smoked paprika. Take off the heat and off the stove altogether after a few seconds and it will continue to sizzle in the residual heat. Add to the hummus and allow the orange oil to spread on the top.
- Sprinkle some more sumac (about ½ tsp) and chopped coriander on top together with some chick peas reserved from the beginning and a little more tahini on top.
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